Mom’s Challah

Ingredients

Challah

3 ½ cups all-purpose flour, plus

3 ½ cups all-purpose flour

2 (1/4 oz) packages active dry yeast

1 egg, beaten

½ cup vegetable oil

1 tablespoon salt

1 cup sugar

2 cups warm water (90-100oF)

Glaze

1 egg, beaten

any  toppings (everything seasoning, poppy seeds, sesame, cinnamon sugar etc) 

Directions

Step 1: From the cup of sugar take 1 tablespoon and combine it with the yeast and warm water in the mixer bowl and allow to sit until yeast is nice and foamy. I recommend letting the bowl from the mixer sit in a hot water bath while the yeast rises

Step 2: After the yeast has dissolved and foamed add it to the rest of the sugar, salt, and 3 ½ cups of flour. Mix well using the bread hook attachment 

Step 3: Add egg (already beaten) and oil. Mix well.

Step 4: Slowly start mixing in the remaining 3 ½ of flour, the dough will become quite thick. When it pulls away from the sides of the bowl, turn it onto a floured surface and knead for approx. 10 min., until the dough is smooth and elastic, springing back when pressed lightly with your finger. Only add enough additional flour to make the dough manageable. 

Step 5: Place dough into a large oiled bowl turning the dough so it is oiled on all sides. Cover with a damp towel and let rise in a warm place for 2 hours. I recommend either the oven on 100oF or boiling water in the microwave to create a warm damp place and then leaving the bowl in there. Every 20 min. return to the dough punching it down in 4-5 places

Step 6: After the 2 hours remove the dough from the bowl and place onto a working surface to form. Weigh dough and divide into how every many equal parts for the amount of challahs you wish to make.  (It makes about 2 large challahs, 4 medium, or 18 rolls) Large rolls are about 150g (75 each strand) and small rolls 100g (50 each strand)

Step 7: Preheat oven to 375F and allow the rolls to rise on baking sheet for 30 min

Step 8: Brush the beaten egg wash over the challah, top with any toppings and let bake for 25 minutes (for rolls it will be closer to 20 just watch them) then turn off oven and leave the challah in for another 10 minutes (with rolls just watch them so they don’t get too brown) 

Step 9: Remove and let cool!

Notes:

For full size challah you can do a 3-strand braid, 4-strand braid or 6-strand braid. For rolls use two strands, twist them around until you have a long twisted strand and then take the strand and roll it around itself to become a roll form (ill send  you a video of me going this its hard to explain in words)

If you ever do need to make this vegan, sub the egg in the challah dough for 1 flax egg (1 tablespoon flax seeds, 3 tbsp warm water- let set in fridge) and the egg for the glaze with non-dairy milk 

For chocolate chip or raisin challah add the chips/raisins/etc into each strand before you braid, just put some and roll it into the dough as you roll the strands out!

Shayna’s flavor faves:

-Chocolate Chip with cinnamon sugar on top

-Craisin

-Raisin

-Everything seasoning

-Sesame 

- Taco seasoning

-Garlic bread (take the bread, cut in half after baked, spread some butter, garlic powder or fresh garlic and bake until soft but crispy)